Learn How to make Wild Garlic Pesto Recipequick and easy that will last for a wholeyear-round. Perfect Vibrant Condiment with your dishes, this Vegan, Gluten-Free, Grain-Free, Diabetic Friendly, Low Carb, and Keto Pesto is one of the best spring foraging wonders.
Wild Garlic Pesto Recipe
Wild Garlic
As Wild Garlic is becoming popular year after year, more recipes are popping up on the internet.
My favorite Keto Snack Recipe is Wild Garlic Chips, which I make every year after our foraging woods trip. But those chips last precisely 5 minutes and all are eaten.
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To get your fresh Wild Garlic to last longer, or even a whole year, my Wild Garlic Pesto Recipe is the one you have to make. Placed in the fridge, it lasts until next spring, when you can go again and experience spring foraging for fresh garlic leaves.
First Published: March 27, 2017
Last Updated: March 09, 2022
Spring Foraging
Beautiful spring weather where finally all of the herbs are starting to grow, will give us a great option of going into the woods, pick Wild garlic or Ramp as somebody calls it and make a perfectly tasty Keto Wild Garlic Ramp Pesto, that will last for a long time in your fridge and can be added to almost anything.
Spring is here, the sun is shining finally a bit longer and stronger, and the weather is getting more pleasant.
Picking Wild Garlic
And that is the best time for weekends trip into the woods. At the beginning of April, a wild garlic or a ramp is starting to grow all over. And you do not need to travel far for it. We normally go just into the outskirts of our town, into a big park and garlic is everywhere. Do not forget to take a big bags, because once you will start picking, you would not know when to stop.
The best time to pick ramp or wild garlic is at the complete start of the season when the leaves are still young and fresh.
Wild Garlic Pesto Recipe
The second reason is, that at the beginning of April when the wild garlic starts growing you would have no problem mixing it with Lilly of the Valey, which is pretty dangerous to our body.
Lots of people mix those 2 leaves up, but even though they do look a bit similar, wild garlic has got a strong smell of garlic, which cannot be missed. And as I wrote, if you go at the beginning Lilly of the Valey does not grow as yet.
What is Wild Garlic?
In the post about Wild Garlic Chips, I have explained exactly what Wild garlic is, how to forage it, how to distinguish it from others, how to cook with Wild Garlic, and how it looks exactly. I do not think it is necessary to rewrite it again here, and I would instead concentrate on more tips and tricks about making the best Wild Garlic Pesto without nuts.
St. Patrick’s Day
Do you know how great this is?
St. Patrick’s Day comes exactly as Spring foraging Wild Garlic approaches and gives us a perfect idea for the day.
But apart from recipes with Wild Garlic, I have for you a few more to look at:
Wild garlic pesto is a simple pesto, where fresh Wild garlic leaves are mixed with oil and salt as preservatives. This way, the pesto lasts for much longer than one would have thought so.
Originally using Mortar and Pestle could be your choice of preparation. Still, to make it super easy and done in minutes, I have used our famous Magic Bullet, which will mix it all in less than a minute.
Is Wild Garlic Pesto Good for you?
Wild Garlic, also known as Allium Ursinum, or Ramsons, is filled with more magnesium and minerals than regular garlic cloves.
With its delightful taste and a touch of garlicky flavor, this leafy spring herb is one of the best you can have fresh, cooked, preserved, or baked within your kitchen.
Recipe Wild Garlic Pesto
What can you add to Wild garlic Pesto?
As you see, our recipe is extra simple, made out of only three ingredients.
I do not use anything else because I prefer to have basic pesto and add everything else depending on what I am going to use this pesto for.
There are so many other goodies you can add depending on your liking:
Cheese – grated parmesan, pecorino, or cheddar cheese added at the end of the process
Nuts – from the most popular pine nut to walnuts, peanuts, pumpkin seeds, or plain almonds
Herbs – you can always blend this pesto with fresh young nettles, parsley, or basil leaves. Remember to cook fresh nettle leaves before using them to avoid stinginess.
Additional flavors – fresh garlic, lemon, or nutrition yeast to add to the aroma
How to preserve Wild Garlic Pesto?
Using and making our recipe, you do not even have to preserve this pesto with the traditional preserving methods.
Because of the salt and oil, this pesto is already preserved, and together with the vibrant color, it lasts in the fridge for a year or more. Just use clean glass containers or Mason Jars and make sure they are fully closed.
How to eat Wild Garlic Pesto?
There are so many choices on eating this delicious Wild garlic pesto. Your dishes can be enriched with only a few teaspoons of this vibrant green deliciousness.
When you make as example blackstone steak recipe and add a spoon on top, the meat will soak up all of that deliciousness and will add a real flavor into the whole steak.
*Exact measurements are listed in the recipe card below.
STEP BY STEP INSTRUCTIONS TO MAKING THE EASIEST WILD GARLIC PESTO
First Step: Ingredients needed for Wild Garlic Pesto
Prepare all the ingredients for making the best and easiest ramson pesto.
The main ingredient is wild garlic which should be freshly picked from the woods.
Make sure it is thoroughly washed and dry before using it.
As an oil option, I have used extra virgin olive oil.
Salt could be picked depending on what you prefer, but I have chosen Himalayan.
Recipe Wild Garlic Pesto
Second Step: Add leaves into Magic Bullet Jar
If you’re using a magic bullet or any other food processor, put all wild garlic leaves into the container.
As I have used a magic bullet, I could not fit all of the leaves in one go, and therefore, I have filled up the blender jar with only half of the portion, and after blending it, I have added the rest of the wild garlic leaves in.
Recipe for Wild Garlic pesto
Third Step: Add Extra Virgin Olive Oil
Pour all of the extra virgin olive oil.
Wild Garlic Leaves
Fourth Step: Salt
Lastly, add salt of your choice.
Wild Garlic
Fifth Step: Blend all
Blend it thoroughly until you’re satisfied with the consistency.
If you would like a smoother consistency, I suggest blending your pesto once again.
Wild Garlic Pesto
Tips and Tricks:
Add – cheese, extra herbs, nuts, nutritional Yeast, Lemon or Garlic
Repeat – repeat the blending process to get a smoother consistency
Mortar and Pestle – could be used to get the original pesto consistency
Store – in the glass container fully closed in your fridge
FREQUENTLY ASKED QUESTIONS AND ANSWERS
How do you store Wild garlic Pesto?
Wild garlic pesto is ideally stored in the refrigerator, and this way, it can be preserved for a year to come.
Can you freeze Wild Garlic Pesto?
You can, of course, freeze the wild garlic pesto, preferably in small glass containers or Mason Jars.
You can also fill up your ice container and have wild garlic pesto prepared for each serving.
Pin for later
Ramp Pesto
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Learn How to make Wild Garlic Pesto Recipe quick and easy that will last for a whole year-round. Perfect Vibrant Condiment with your dishes, this Vegan, Gluten-Free, Grain-Free, Diabetic Friendly, Low Carb, and Keto Pesto is one of the best spring foraging wonders.
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
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Let me know in the comments below how do you use the wild garlic. it would be interesting to know and maybe I can also try some ideas.
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I’ve never seen wild garlic before — or ramps for that matter, but I guess that’s what I get for living in the tropics. Bet this is great with grilled chicken or fish.
I’ve made this before and enjoyed spreading it over salmon and baking in the oven. Delish!
Dear Alyssa,
Great idea,
I normally have it in the salat or chicken, but never tried salmon. Thanks for the tip.
Have a great day
Zuzana
very intriguing I love how thick this looks and so fresh!
Dear Claudia,
Thanks for the comment and yes, it is just perfect for use with almost anything.
Zuzana
I’ve never seen wild garlic before — or ramps for that matter, but I guess that’s what I get for living in the tropics. Bet this is great with grilled chicken or fish.
Dear Lisa,
Shame you can have it, but you can make pesto out of any other green leaves. Try
Zuzana
I don’t know that I have ever seen wild garlic before. I love how bright it makes the pesto. I will keep an eye out for it.
Dear Vicky,
Try to find it. The season is just now and will last probably another months or so. Then after only next year.
Zuzana
This looks fantastic. I will have to look for wild garlic on my farmers market and make it as soon as I find it!
Dear Edyta,
Yes, try it. It is really great and lasts a whole year in the fridge.
Zuzana
The color of this pesto is beyond lovely! How much greener could it get? Have already pinned it and look forward to giving it a try.
Dear Jules,
I love that as well. It always comes this perfect green. And stays green forever.
Have a great day
Zuzana